{"id":338807,"date":"2015-10-06T08:09:16","date_gmt":"2015-10-06T00:09:16","guid":{"rendered":"https:\/\/www.mariefranceasia.com\/uncategorized-hk\/cook-food-without-losing-nutrients-338807.html"},"modified":"2019-05-03T15:35:29","modified_gmt":"2019-05-03T07:35:29","slug":"cook-food-without-losing-nutrients","status":"publish","type":"post","link":"https:\/\/www.mariefranceasia.com\/hk\/galerie\/cook-food-without-losing-nutrients-338807.html","title":{"rendered":"How to cook food without losing their nutrients?"},"content":{"rendered":" <p class=\"p1\"><span class=\"s1\" >Five fruits and vegetables a day, some <a href=\"http:\/\/www.mariefranceasia.com\/health\/on-my-plate\/6-aliments-remplacent-avantageusement-les-pates-80160.html\">starchy foods<\/a>, a serving of meat or fish, not <a href=\"http:\/\/www.mariefranceasia.com\/health\/on-my-plate\/healthy-eating\/full-flavour-top-8-alternatives-salt-121396.html\">too much salt<\/a> or sugar - balancing our menus require a lot of time and effort. So when we finally get to<\/span> the stage of cooking, we want it to be\u00a0simple:<span class=\"s1\" >\u00a0fast and good. That's normal! But certain practices distort food by emptying them of their most <a href=\"http:\/\/www.mariefranceasia.com\/health\/on-my-plate\/healthy-eating\/lies-famous-omega-3-114849.html\">valuable nutrients<\/a>. Or even worse, generate toxicities absent in\u00a0the original product.<\/span><\/p> <h2 class=\"p1\"> <span>THE KEY TO HEALTHY COOKING<\/span> <\/h2> <p class=\"p1\"><span class=\"s1\" >\"These misdeeds of cooking have long been underestimated,\" says the D<\/span><span class=\"s2\" >r <\/span><span class=\"s1\" >Jean-Michel Lecerf, head of the nutrition department at\u00a0the Pasteur Institute in Lille, France. But thanks to many scientific studies in recent years on the subject, the consequences of chemical chain reactions\u00a0<\/span><span class=\"s1\" >that take place in stoves, pans and ovens are now\u00a0better known.\" So should we rather eat what's boiled, grilled, sauteed or stewed? We've got the\u00a0responses and advice in the above slides to keep up the benefits of the food and, of course, their flavours.<\/span><\/p> <p class=\"p1\"><em>Sylvia Vaisman and Nur Syazana H.<\/em><\/p> ","protected":false},"excerpt":{"rendered":"<p>It's not just the ingredients that count. The way you cook food can optimise their health benefits or, conversely, make them less attractive, or even harmful.<\/p>\n","protected":false},"author":65,"featured_media":129711,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_metadesc":"The way you cook food can optimise health benefits or, conversely, make them less attractive, or even 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Thierry Souccar). With this method of preparation, it loses no more than 30% of the vitamin C and 20% of B vitamins. Omega 3 salmon and mackerel also remain virtually intact. In addition, steam allows any&nbsp;pesticides to surface which then causes them to be found in the water and not on our plate. Pressurised steam (like that of a pressure cooker) sometimes borders 120\u00b0C but as the cooking time is shorter, the conservation of micronutrients is equivalent. Health tips. If you stack several baskets, always placing vegetables on the bottom so that if they contain pesticides fall into the water rather than fish or rice below. Steam cookers are preferred with stainless steel baskets. Plastics may contain a few years of Bisphenol A, an endocrine disrupter which migrates into the food. 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